Recepieplanning
American
Smoked Salmon Eggs Benedict Breakfast
28 min total14 prep14 cook4 servings480 cal
MediumPescetarianClassicContains eggContains dairyContains glutenContains fish
Toasted English muffins topped with smoked salmon, poached eggs, and silky hollandaise. An elegant brunch classic topped with smoked salmon.
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Ingredients
4servings
bakery
- 4English muffins
meat
- 8 ozsmoked salmon
dairy
- 8eggs
- 0.75 cupunsalted butter
produce
- 2 tbsplemon juice
- 2 tbspfresh chives
pantry
- 2 tbspwhite vinegar
- 0.5 tspsalt
- 0.13 tspcayenne pepper
- 0.25 tspblack pepper
Steps
- Clarify or melt butter and keep warm. Whisk 4 egg yolks with lemon juice over a double boiler until thick, then slowly whisk in warm butter to make hollandaise; season with salt and cayenne.
- Bring a wide pot of water with 1 tbsp white vinegar to a gentle simmer.
- Poach the remaining 4 eggs 3–4 minutes until whites are set and yolks are runny; drain on paper towels.
- Split and toast the English muffins.
- Place smoked salmon on each muffin half.
- Top each with a poached egg.
- Spoon hollandaise generously over the eggs.
- Garnish with chives and black pepper.
- Serve immediately on warm plates.
- Offer extra lemon wedges on the side.
Tips
- Keep hollandaise warm over a barely simmering water bath.
- Add a splash of vinegar to the poaching water for tighter whites.
- Assemble just before serving so muffins stay crisp.
- Warm the plates so the dish holds heat longer.
